Answer:
1. A hydrated salt is a salt that has a crystalline molecular structure and is loosely attached to water molecules, hence “hydrated” in the name. On the contrary, an anhydrous salt with no water for hydration. When breaking up the word “anhydrous” we see that “an” means it is without and the “hydrous” tells us it is without water.
2. It is important to heat the baking dish or ramekin to achieve a constant mass with two consecutive masses that differ no more than 0.1g.
3. It is necessary to achieve constant mass to accurately measure the salts and hydrates that are used in the lab. You will know you have obtained a constant mass when two consecutive masses differ by no more than 0.1 g.
4. The ramekin should be cooled before taking a mass reading because the heat could have an effect of the mass of a specific substance.
5a. The increased humidity could potentially affect the hydrated salt and the hydrate used in the lab, which would cause inconsistencies in the data table.
5b. Without the heating of the ramekin in the preparation for the lab, a constant mass wouldn’t be achieved and would affect the measurement of the substance’s masses.
5c. It could affect the accuracy of the measurement and the reliability that the measurement is true to the fullest extent.
Explanation: PLEASE PUT INTO YOUR OWN WORDS!
